Saturday, November 28, 2009

Vegan Persimmon Salad Dressing

On a whim - I grabbed a container of persimmon pulp and put it in the blender as I was whipping up a salad dressing.  It was REALLY good - so, I did it again with similarly awesome results.  While this isn't exactly a recipe - here is a list of the ingredients I put in, correcting to my taste.

  • 2 c persimmon pulp
  • vinegars of your choice (I like orange champagne, rice wine and apple cider vinegar in salad dressings)
  • nutritional yeast
  • 1/4 olive oil (use even less olive oil than you normally would, if at all)
  • 2-3 purple shallots (not the long skinny green onion kind)
  • 1-2 cloves garlic
  • 2-4 Tb coarse prepared mustard
  • fresh or dry herbs
  • pepper
  • salt or a dash of soy
Puree the heck out of it - add vinegar or other liquid to make it thinner, nutritional yeast to make it thicker.  Got a tomato? Throw it in!  :)

I threw in 1-2 (hard to tell) smoked red jalapenos packed in olive oil (about 2 cups survived my attempt at smoking on the fire pit).  Came out super smoky and yummy!

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